Question

Match Column - I with Column - II and select the correct option from the codes given below. Column-I \(\quad\) Column-II A. R.Q (i) Chemiosmotic ATP synthesis B. Mitchel (ii) Muscle fatigue C. Cytochromes (iii) Inner mitochondrial D. Lactic acid membrane (iv) Alcoholic fermentation E. Yeast (v) Respirometer (a) \(\mathrm{A}-(\mathrm{v}), \mathrm{B}-(\mathrm{i}), \mathrm{C}-(\mathrm{iii}), \mathrm{D}-(\mathrm{ii}), \mathrm{E}-(\mathrm{iv})\). (b) \(\mathrm{A}-(\mathrm{v}), \mathrm{B}-(\mathrm{i}), \mathrm{C}-(\mathrm{iii}), \mathrm{D}-(\mathrm{iv}), \mathrm{E}-(\mathrm{ii})\) (c) \(\mathrm{A}-(\mathrm{i}), \mathrm{B}-(\mathrm{v}), \mathrm{C}-(\mathrm{ii}), \mathrm{D}-(\mathrm{iii}), \mathrm{E}-(\mathrm{iv})\) (d) \(\mathrm{A}-(\mathrm{v}), \mathrm{B}-(\mathrm{ii}), \mathrm{C}-(\mathrm{iv}), \mathrm{D}-(\mathrm{iii}), \mathrm{E}-(\mathrm{i})\)

Short answer

Correct option is (a) A-(v), B-(i), C-(iii), D-(ii), E-(iv).

Step-by-step solution

Match Each Term in Column-I to its Correct Description in Column-II

Go through each term in Column-I and match it with the appropriate description from Column-II based on your knowledge of biochemistry and cellular respiration.

A. R.Q (Respiratory Quotient)

Match the Respiratory Quotient with its correct tool or context from Column-II. R.Q is a value used to measure the rate of respiration, generally associated with a respirometer, which is (v).

B. Mitchel

Find the matching description for Peter Mitchell, who is known for his chemiosmotic hypothesis. Therefore, the correct match for Mitchel is (i) Chemiosmotic ATP synthesis.

C. Cytochromes

Match 'Cytochromes' with the corresponding description. Cytochromes are found in the inner mitochondrial membrane where the electron transport chain is located; therefore the correct match is (iii).

D. Lactic acid

Identify the process or location commonly associated with lactic acid. Lactic acid is a product of anaerobic respiration, which is often linked to muscle fatigue. Therefore, the correct match is (ii).

E. Yeast

Match 'Yeast' with its correct process. Yeast is known for its role in alcoholic fermentation, which corresponds to (iv) from Column-II.

Key concepts

Respiratory Quotient (R.Q)

The Respiratory Quotient (R.Q) is a parameter that provides insight into the metabolic processes within an organism. It's calculated as the ratio of the volume of carbon dioxide produced to the volume of oxygen consumed during respiration. This ratio varies with the type of substrate being metabolized: carbohydrates typically have an R.Q. of 1, while fats have a lower R.Q. around 0.7. This measurement is essential for understanding an organism's metabolic state and is particularly useful in physiological studies. A respirometer is commonly used to measure R.Q, by tracking the gas exchange during respiration.

The R.Q. can provide valuable information about a person's metabolic rate and whether their body is utilizing more carbohydrates or fats for energy, which can be crucial for tailoring diet and exercise plans. Furthermore, the R.Q. is significant in various fields such as sports science, nutrition, and medicine.

Chemiosmotic ATP Synthesis

Chemiosmotic ATP synthesis, also known as oxidative phosphorylation, is the mechanism by which cells generate ATP (adenosine triphosphate), the energy currency of the cell, using a proton gradient across a membrane. Discovered by Peter Mitchell, this process takes place in the mitochondria of eukaryotic cells, where an electrochemical gradient of protons across the inner mitochondrial membrane is established by the electron transport chain. This gradient drives the ATP synthase enzyme to produce ATP from ADP and inorganic phosphate.

ATP: The Energy Currency

ATP stores energy in its high-energy phosphate bonds, which can be released for cellular work when ATP is hydrolyzed to ADP. The efficiency of chemiosmotic ATP synthesis is a testament to the intricate energy conversion processes within cells, and understanding it is vital for students studying bioenergetics and cellular biology.

Cytochromes

Cytochromes are a family of heme-containing proteins that play a key role in the electron transport chain, which is part of the larger process of cellular respiration. They are located in the inner mitochondrial membrane of eukaryotes and the plasma membrane of prokaryotes. Cytochromes function as electron carriers, transferring electrons between molecules within the chain, which is crucial for the synthesis of ATP.

Cytochromes are distinguished by their ability to undergo oxidation and reduction as they receive and donate electrons. Their importance cannot be overstated, as they are integral to both the creation of energy in living organisms and the metabolism of drugs in the body. Understanding their role helps clarify how cells generate energy and how substances are detoxified in organisms.

Lactic Acid Fermentation

Lactic acid fermentation is an anaerobic process where glucose is converted into cellular energy and the metabolite lactate. This type of fermentation occurs in muscle cells during intense exercise when oxygen is scarce, leading to the production of lactic acid, which can contribute to muscle fatigue. It's also utilized by certain bacteria, and is the reason we have fermented dairy products like yogurt and sour cream.

This process is crucial for supplying energy when oxygen levels are too low to meet the demands of the muscle during strenuous activity. The ability to understand this process is important in fields like sports science and medicine, as it relates to muscle performance and recovery. In addition, lactic acid fermentation is an essential concept in microbiology, given its role in various food production methods.

Alcoholic Fermentation by Yeast

Alcohol fermentation, mainly carried out by yeast, is a form of anaerobic respiration where glucose is broken down to produce ethanol, carbon dioxide, and cellular energy. This process is exploited in the making of beer, wine, and bread. In winemaking, for example, yeast converts the sugars in grapes to ethanol and carbon dioxide, which is why wine has both alcoholic content and effervescence.

This process does not require oxygen and is critical to the survival of yeast in anaerobic conditions. Understanding alcoholic fermentation is not only important for those studying biochemistry and microbiology but also has practical applications in industries such as food and beverage production, where fermentation is a fundamental part of product development.